Name: B D'S MONGOLIAN BARBEQUE
Address: 11836 W 95TH ST, OVERLAND PARK, KS 66214
Total inspections: 1
Last inspection: Jul 08, 2008
2-301.14E - Critical - When to wash hands, after handling soiled equipment (Corrected on site)
3-501.15A - Cooling Methods (Corrected on site)
3-501.16A2b - Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under ' 3-501.19,and except as specified under ¶ (B) of this section, POTENTIALLY HAZARDOUS FOOD shall be maintained: (2) At a temperature specified in the following: (b) 7°C (45°F) or between 5°C (41°F) and 7°C (45°F) in existing refrigeration EQUIPMENT that is not capable of maintaining the FOOD at 5°C (41°F) or less if: (i) The EQUIPMENT is in place and in use in the FOOD ESTABLISHMENT, and (ii) On or before September 1, 2009, the EQUIPMENT is upgraded or replaced to maintain FOOD at a temperature of 5°C (41°F) or less. (Corrected on site)
4-501.114A - Critical - Chemical sanitization concentrations for manual and mechanical warewashing equipment, chlorine (Corrected on site)
4-501.114C1 - Critical - Chemical sanitization concentrations for manual and mechanical warewashing equipment, quaternary ammonium, minimum temperature 75F (Corrected on site)
4-702.11 - Critical - Utensils and food contact surfaces of equipment shall be sanitized before use after cleaning (Corrected on site)
6-301.12 - Handwashing facilities shall be provided with hand drying facilities. (Corrected on site)
Jul 08, 2008
2-301.14E - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under ' 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (E) After handling soiled EQUIPMENT or UTENSILS;
3-501.15A - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under ' 3-501.14 by using one or more of the following methods based on the type of FOODbeing cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods.
4-501.114A - A chemical SANITIZER used in a SANITZING solution for a manual or mechanical operation at exposure times specified under ¶ 4-703.11(C) shall meet the criteria specified under § 7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and PH of the solution as listed in the following chart;
4-501.114C1 - A chemical SANITIZER used in a SANITZING solution for a manual or mechanical operation at exposure times specified under ¶ 4-703.11(C) shall meet the criteria specified under § 7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (C) A quaternary ammonium compound solution shall: (1) Have a minimum temperature of 24oC (75oF),
4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKSshall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.